Directions

1. 1

   In a large skillet, cook the chopped bacon over medium heat, stirring occasionally, until the pieces are golden and crispy, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate and set aside, keeping the bacon fat in the skillet.

2. 2

   Add 2 tablespoons of butter to the bacon fat in the skillet. Add the chopped onion and cook over medium heat, stirring frequently, until translucent and beginning to soften, about 3-4 minutes.

3. 3

   Add the chopped cabbage to the skillet and stir to combine with the onion and butter. Cook uncovered over medium to medium-high heat, stirring occasionally, for 10-15 minutes until the cabbage is completely tender and the edges show light browning. Season with salt and pepper to taste.

4. 4

   While the cabbage is cooking, bring a large pot of salted water to a boil. Add the egg noodles and cook according to the package directions until al dente. Drain the noodles in a colander, then rinse briefly under cold water to halt the cooking process.

5. 5

   Add the drained noodles and remaining 2 tablespoons of butter to the skillet with the cabbage and onion. Toss everything together over medium heat for 1-2 minutes until the noodles are well coated with the butter and the mixture is heated through.

6. 6

   Crumble the reserved bacon over the top of the dish and mix gently to distribute evenly throughout. Taste and adjust seasoning with additional salt and pepper as needed. Serve hot.